Author Archives: Cavities & Cravings

Shredded Crockpot Chicken Tacos

Posted in Crockpot, Entrees by

Time continues to fly by! How is it already May?  Speaking of time flying by, I have officially started my fourth year of dental school! Eeee! It’s a bitter sweet excitement really.  Bitter because I have met so many great people in dental school and I am not quite ready to say goodbye, but so so sweet as I have worked so hard to get here.  Well… good thing I dont have to deal with these mixed emotions for another year… we’ll just tuck them away for now.

Enough being sentimental and on to a delicious meal!

This is a great crockpot recipe that I have made a couple of times now! I love that all you have to do is throw all the ingredients in the crockpot.

Enjoy 🙂

Ingredients: 

  • 2-3 chicken breasts
  • 1 cup Zesty Italian Dressing
  • 1/2 Tablespoon minced garlic
  • 1 packet ranch dressing mix
  • 1/2 cup water
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 8 ounce can black beans
  • 1 medium diced tomato

Instructions: 

1. Place all of the ingredients in the crockpot.

2. Cook on low for 7-8 hours or on high for 4 hours.

3. Shred chicken and place back in the crockpot for 30 minutes.

4.  Serve on hard or soft tacos with shredded cheese, lettuce, tomato, and sour cream.

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Nutella Chocolate Cake in a Mug

Posted in Dessert by

Thanks to Pinterest, I discovered this list of  18 snacks you can cook in a mug, check it out!  This is a dangerous, dangerous thing I have discovered and I wanted to share it with all of you.  You’re welcome.

Husband and I were both craving something chocolatey after dinner tonight, so I decided to whip up the Nutella cake.  Holy deliciousness! I can’t believe how easy it was to throw together and how good it turned out after just a minute and a half in the microwave.  I have to admit, I’m pretty excited to try these other treats out.

Enjoy 🙂

Ingredients: 

  • 4 tablespoons self-rising flour
  • 4 tablespoons sugar
  • 1 egg
  • 3 tablespoons cocoa powder
  • 3 tablespoons Nutella
  • 3 tablespoons milk
  • 3 tablespoons vegetable oil

Instructions:  

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth.

2. Microwave on high for 1½– 2 minutes. (Topped ours with whipped cream!)

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Snickers Cupcakes

Posted in Dessert by

How is it March already?  I can’t believe how fast my third year of dental school is flying by.  I wouldn’t mind slowing things down just a bit and hovering here for just a moment in time.  The closer fourth year creeps, the more I can sense the stress that will come along with it.

You know whats strange.. When I was overwhelmed and constantly stressed during my second year, I blogged regularly and now that things are a little more relaxed, I’m not blogging as much.  How backwards is that?  I’m still cooking delicious new recipes, I just haven’t gotten around to posting them.  I need to get back in to the swing of things!

For all you Snickers lovers out there, brace yourselves.  I got this brilliant idea from the blog My Baking Addiction (check out this blog, its super cute!).  These cupcakes turned out phenomenal! Everyone raved about them and I cannot wait to make them again.

Enjoy 🙂

Ingredients: 

For the cake:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

For the frosting:

2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

Instructions:

For the cake:

1. Preheat oven to 350 degrees F.

2. Line 24 cup muffin tins with paper liners.

3. In a large bowl, mix together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and water.

4. Evenly divide the batter in to the muffin tins.

5. Gently push a frozen Snickers bar into the center of the batter.

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6. Smooth the surface making sure to cover the candy bar with batter.

7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.

8. Cool cupcakes thoroughly on wire rack.

For the frosting:

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing well.Once all the sugar has been added, taste the frosting and determine if you want to add more syrup or more sugar. For thicker frosting, add more sugar and for thinner frosting add a tablespoon of water.

Now its time to ice your cupcakes and garnish them with chopped Snickers bars and a drizzle of  caramel syrup. Delicious!

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Crockpot Beer Chicken

Posted in Crockpot, Entrees by

Greetings from Antarctica, I mean Ohio.  It is freaking freezing cold outside! I can’t even stand being outside for 2 minutes with the dogs, my insides start shivering, seriously. Unfortunately, this has resulted in crazy puppies with cabin fever.  Dear God,  Please please let summer come sooner.

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Crazy puppy eyes!

Crazy puppy eyes!

On a brighter note, it’s Restaurant Week here in Columbus! Woohoo!  This opportunity comes along 2 times every year and it is awesome! If you are from Columbus and have never participated, then this is your chance! Husband and I have used this as an opportunity to try out new restaurants in the area that we normally wouldn’t go to. I think this time around we are thinking of trying 101 Beer Kitchen or Giorgio’s. Yum!

Moving on to this awesome chicken recipe, it is so simple and so delicious!  I especially love it because it’s a quick crockpot recipe that allows you to use what you have, you can’t go wrong here! Don’t be nervous to add/take away spices based on what you already have.

Enjoy! 🙂

Ingredients: 

  • 2 pounds chicken (This time i used drumsticks, but I have also used boneless, skinless chicken breast)
  • 1 bottle or can of your favorite beer (I used some of Husbands home brew beer)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper

 

Instructions: 

1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.

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For the curious minds: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

Original Recipe from Laa Loosh 

 

Moms Christmas Rice

Posted in Entrees by

Merry Christmas! Christmas this year was low key and quiet, but I loved every moment of it.  We celebrated with my in-laws the weekend before Christmas.  Christmas day was spent with Mom and Husband.  We stayed in pjs, watched movies, and ate endless amounts of food all day long.  Perfection!

For dinner on Christmas day mom made us her famous Christmas Rice, it was delicious! This is one of my favorite dishes, once you start eating it, you can’t stop… consider yourself warned.

Enjoy 🙂

Ingredients: 

  • 1 Pound Lean ground beef
  • 1.5 Cups rice 
  • 3 Cups water
  • 4 Tablespoon butter
  • 1/2 Yellow onion, chopped
  • 2 Teaspoon cinnamon
  • 1/2 Teaspoon salt
  • 1 Package sliced almonds

Instructions: 

1. Cook ground beef in skillet, drain excess fat.  Season with salt and pepper to taste. Set aside.

2. Place 2 tablespoons of butter in pot and chopped onion.  Saute onions until bright golden yellow color.

3.  Add rice, water, cinnamon and salt.  Bring to boil. Cover pot and simmer, until rice is cooked.

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4. While rice is cooking add 2 tablespoons butter and almonds to skillet.  Saute almonds until lightly browned.

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5.  In serving dish arrange cooked rice, ground beef, and almonds as desired.

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Buffalo Chicken “Cupcakes”

Posted in Appetizers by

Every Sunday from the hours of 1 to 11 pm boys take over my living room for a full day of football watching.  It’s great, really.  (Insert sarcasm.)  🙂

I made these buffalo chicken “cupcakes” one Sunday and they turned out to great! They’re easy to put together and full of flavor! Enjoy!

 

Ingredients: 

  • Cooking spray
  • Phyllo dough
  • 2 cups cooked chicken
  • 1/4 cup ranch dressing
  • 1/4 cup sour cream
  • 3/4 cup hot sauce (I used Franks Red Hot)
  • Shredded parmesan cheese


Instructions: 

1. Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.

2. Lay a stack of 5 sheets of phyllo dough on a flat surface. Spray between each sheet of phyllo with cooking spray or brush with melted butter. Use a knife to cut 5 by 5-inch squares. Take stacked cut squares and fit into muffin cups.

3.  Bake phyllo dough for 8 to 10 minutes, until lightly browned. Remove and cool completely.

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4.  In medium pot add cooked chicken, ranch dressing, sour cream and hot sauce.  Heat thoroughly.  Add to cooled phyllo dough cups.  Tope with a punch of shredded parmesan cheese.

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Double Layer Pumpkin Cheesecake

Posted in Dessert by

Erin, this post is for you! 🙂

For those of you who are sick of the pumpkin craze, my apologies. Yesterday we had friends over for Friendsgiving and it was wonderful.  We had so much food and great friends to celebrate an early Thanksgiving with.   I made this double layer pumpkin cheesecake and it turned out awesome.   So many people are afraid of making cheesecake, but have no fear! I promise this is completely doable, even for you non-bakers!

Enjoy!

Ingredients:

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed

Instructions: 

1. Preheat oven to 325 degrees F.

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, pumpkin pie spice, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

 


I hope everyone have has a fabulous Thanksgiving.

Our thoughts and prayers are still with those who lost everything in hurricane Sandy and are spending Thanksgiving in shelters.

Pumpkin Nutella Muffins

Posted in Dessert by

I recently attended a nearby small town Pumpkin Show.  HOLY PUMPKIN! This festival takes place every year and this was my first time attending.  Out of control  Let’s begin with what I ate (please don’t judge)… pumpkin chili, pumpkin blossoms, pumpkin pancakes, pumpkin cream elephant ear, apple cider slush…oh, and a cream puff.  I wish I could say I ate all of this by myself, but I can’t.  It’s still a pretty impressive amount of food, right?   Man my mouth is watering just thinking about the food I consumed. I’m surprised I didn’t die of a heart attack.

Did I mention the world’s largest pumpkin pie?  Oh yes.  And check out all those ingredients.  INSANE, I know.

 

 

To continue my pumpkin high, I made these fabulous pumpkin Nutella muffins and they were delicious.  They turned out perfect, not too sweet and super moist, they even “iced themselves” with the Nutella topping! Enjoy 🙂

Ingredients:

  • 1 – 15 oz can pure pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon pure vanilla
  • 1/4 cup light brown sugar, packed
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons natural cocoa powder
  • 12 teaspoons Nutella for topping
Instructions:
1. Preheat oven to 375 degrees F.  Line or spray a 12-cup muffin pan, set aside.

2. In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, pumpkin pie spice,  sugar, baking powder, baking soda, salt and cocoa powder.  Set aside.

2. In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar.  Pour the wet ingredients over the dry ingredients and whisk to combine.

3. Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full).  Scoop a heaping teaspoon of Nutella onto the top of each muffin.  Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
4.  Bake for 20-25 minutes or until toothpick comes out clean.
5.  Allow to cool for 10-15 minutes, enjoy!

 

Chicken Florentine Soup

Posted in Entrees, Soup, Uncategorized by

Our thoughts and prayers go out to all of those who have been been affected by hurricane Sandy.  My parents live in New Jersey and they say that the damage that has been done is unreal. I am thankful that all my family members and friends are safe.

On a brighter note, HAPPY HALLOWEEN! I’ve been passing out candy all evening… 3 pieces of candy for the child, 1 piece of candy for me.  It’s a win-win, really.  Calories don’t count on Halloween right?  🙂

The temperature has dropped here in Ohio, its the perfect weather for a warm bowl of soup.   I made this soup last night and it turned out delicious! Husband was a huge fan of it too, he asked if I could make it again next week.  Two thumbs up!  Enjoy!

Ingredients: 

  • 1 cup uncooked penne pasta
  • 1 lb of shredded or cubed chicken breast, cooked
  • 4 cups chopped fresh spinach
  • 1 chopped red pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon margarine
  • 2 cups reduced-sodium chicken broth
  • 1 1/2  cup Alfredo sauce
  • 3 tablespoons prepared pesto
  • 1 tablespoon shredded Parmesan cheese

Instructions: 

1. Cook pasta according to package directions, drain and set aside.

2. In a large saucepan, saute the chicken, spinach, red peppers, garlic powder and pepper in margarine until spinach is wilted.

3. Add broth, alfredo sauce and pesto; cook for 4-5 minutes or until heated through.Sprinkle with parmesan cheese.

Crockpot Chicken Taco Chili

Posted in Crockpot, Entrees by

This is a delicious crockpot chili recipe that’s highly recommended for lazy football Sunday.  Now that football is in full swing, I’m pretty sure every sunday is a lazy football Sunday.  We loved the way this chili turned out, it’s a nice spin off the traditional beef chili that I usually make.

Enjoy! 🙂

Ingredients: 

  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8 ounce can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5 ounce cans diced tomatoes
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp ground red pepper
  • 3- 4 boneless skinless chicken breasts
  • chili peppers, chopped
  • 1/4 cup chopped fresh cilantro

Directions: 
1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, red pepper, and taco seasoning in a slow cooker.

2. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.

3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Add ow fat cheese and sour cream.

 

 

For those interested in the nutrition facts (not including shredded cheese/sour cream) : Servings: 10 • Size: 1 1/4 cups  Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g  • Protein: 16.9 g

Original Recipe from Skinny Taste